RIPE Recipe: Corn with Cilantro-Lime Salt

Fresh, bright, and summery, this simple side perks up sweet corn with classic Mexican flavors. Be sure your cilantro leaves are completely dry before mincing them with the lime and salt. You don’t want them to clump up.

Bring a large pot of water to boil. Boil the corn until tender, 3 to 5 minutes, depending on its freshness. Drain.

Mound the cilantro leaves on a cutting board. Zest the lime so that fine shreds fall directly on the cilantro. Sprinkle the salt on top. Using a heavy knife, mince the cilantro, zest, and salt together. Scrape into a small bowl.

When the corn is cool enough to handle, cut the kernels from the cobs using a downward motion. Transfer to a serving bowl.

Drizzle the butter over the corn. Sprinkle with the cilantro-lime salt, and squeeze with lime juice to taste. Toss to coat. Serve immediately.

Tip: When fresh corn is not in season, substitute 3 cups (850g) of frozen, cooked corn.

Welcome to my blog. My name is Cheryl Sternman Rule. I’m a Silicon Valley food writer with a lot to say and a keen desire to share it with a broad audience. I write cookbooks and freelance for numerous national publications. To read my full bio and see samples of my print work, visit my portfolio website at cherylsternmanrule.com.